Directions

In a resealable plastic bag, combine the vinegar, 2 tsp of the oil, and the crushed red pepper flakes. Add the mushrooms and turn to coat completely; set aside to marinate for 15 minutes.

Meanwhile, sprinkle the beef medallions with the salt and black pepper. In a large skillet over medium-high heat, heat the remaining 1 tsp of oil. Add the beef and sauté for 2 minutes on each side, or to desired doneness. Place the medallions on a serving platter and cover to keep warm.

Remove the mushrooms from the marinade, reserving the marinade. In the same skillet, over medium heat, cook the mushrooms and onion for

3 to 5 minutes, or until softened. Add the reserved marinade, broth, and parsley. Bring to boiling and cook for 1 to 2 minutes, or until the sauce begins to thicken. Spoon the sauce over the beef and serve immediately.

Recipe from Secrets of Healthy Cooking: A Guide to Simplifying the Art of Heart Healthy and Diabetic Cooking by Barbara Seelig-Brown (American Diabetes Association, 2015). Order online at shopdiabetes.org or by calling 800-232-6733.